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Messages - fmader

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316
Hop Growing / Re: Recommended Hop growing medium
« on: April 07, 2014, 06:21:37 PM »
They like acidic based fertilizers. Like said above, it doesn't take much to get them rolling. I planted some last year in 1 foot mounds of top soil mixed with manure and humus compost. They got watered regularly. They grew anywhere from 12' to 18' high and produced a nice yield of cones. I recommend getting them in the ground ASAP. If you're worried about freezing still, just cover with a heavy layer of mulch. You should mulch anyways, it's good for retaining moisture especially in dryer months of the summer.

317
General Homebrew Discussion / Re: NHC 2014
« on: April 07, 2014, 08:10:02 AM »
Nashville is apparently still working on finishing up the last few categories.  They just posted on their Facebook page a call for judges including:

Quote
FINAL NHC JUDGING SESSION!!!!
I need any and all available judges (or newbies who want to judge or learn to judge) on Tuesday 4/8/14 @ Rebel 6pm. Also need a couple stewards as well. If u can make it out, PLEASE DO! Let me or Jonathan Adams know if you can make it. We will be judging English Browns and Meads.

Newbies who want to judge or learn to judge on $14 entries.  Outstanding.  Mental note for 2015 - Request KC site.

I shouldn't laugh at this, but... Hahahaha. Thank you for that. :)

Sad thing is, we only had 570 entries show up in KC. If people outside of the Midwest realized that we are indeed serious about running the best comps we possibly can, we would probably be near the 750 limit.

I'll keep this in mind next year since my entries turned up missing after being delivered to my site. Ugh

318
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 08:08:03 AM »
I got a lot accomplished on Friday. I brewed an 11 gallon batch of a golden ale that is lightly hopped with citra and galaxy. Half of which will be served at my wedding (High Tides Honeymoon Ale). I also kegged a barleywine that had been fermenting for about 40 days or so. I kegged a Christmas ale to she a few months for Christmas in July. This was a rebrew of a beer that I did for Christmas. It tasted way better out of the hydrometer sample. It has vanilla, cinnamon, ginger, cloves, nutmeg, and cherries in it. I adjusted those amounts and switched the yeast from 001 to 002. I also racked a cherry wheat (also served at the wedding) onto 32oz of high quality tart cherry concentrate.

The only problem that I ran into over the weekend is that the secondary fermentation was more active than expected. I didn't have a complete explosion, but the cap off the airlock popped off. But it did keep a solid lock though. Just wiped off the bucket and changed the airlock. No big deal. WLP 320 is some active yeast.

319
Kegging and Bottling / Re: keg hopping while carbing
« on: April 07, 2014, 03:36:11 AM »
I hang them in a stocking with a piece of mono fishing line from a piece of stainless with a hole in it that are welded to the underside of the keg lid. I had the same issues with leakage. It was really hard to believe that 4 lb test fishing line would cause it to leak.

320
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 08:19:19 AM »
I really don't have to do the 15 minute boil, but it makes my one gallon brew day a bit shorter.

Absolutely. If you're going through the time, might as well do a bigger batch, so that's understood. I think 15 minute boil/1 gallon batches are good for hop experimenting. I think erockrph does this often. Not saying that you should use 1 pound of hops in a 1 gallon batch like he does  ;), but he should certainly be able to give you some input.

321
Beer Recipes / Re: 1st Barleywine
« on: April 05, 2014, 08:14:23 AM »
I kegged this yesterday. Fortunately I have 10 kegs and only a 4 tap system, so I can spare one for about 6 or 7 months. The plan is to bring it out end if October or early November when the weather starts cooling down a bit.

That FG is pretty right on for a BW, Frank.  You did good !

Aside for my first grain recipe ever, I probably put more preparation into this beer than any other. I'd say that it was a roll of the dice, but I had a lot of help and advice from you guys! The numbers are numbers are spot on, I'll have to follow with the taste in several months.

322
Beer Recipes / Re: 1st Barleywine
« on: April 05, 2014, 07:41:52 AM »
I kegged this yesterday. Fortunately I have 10 kegs and only a 4 tap system, so I can spare one for about 6 or 7 months. The plan is to bring it out end if October or early November when the weather starts cooling down a bit.

323
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:56:01 AM »
And Jai Alai has 70 IBUs actually :      http://cigarcitybrewing.com/beer/jai-alai-ipa/

So I think you need more bitterness up front on that one. A 70 IBU IPA should have upwards of 50 IBUs between FWH and 60 minute additions.

Makes more sense now. I've never had this beer. Seemed like a high ABV for a pale ale. It's actually an IPA.

324
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:53:22 AM »
With these 1 gallon batches, I have been trying to only do 15 minute boils. I assumed that as long as I hit roughly the same IBU in Beer Smith, I could tweak boil times. For instance, the 15 minute Amarillo addition of 1 oz adds ~50 IBUs. .40 oz of the same hop for 60 minutes does the same thing.

Gotcha. I've never done a 15 min boil or a one gal batch, so somebody else can weigh in on that and give you a better answer. But I have to think that you won't be getting the same bitterness as you would with 60 minutes but I could be way off.

325
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:33:24 AM »
Remember that these clone recipes aren't going to be spot on either. I like your recipe. I think what you are missing is a bittering charge at 60 minutes. You basically have all flavor additions at 15 and 0. I've never done a 1 gallon batch so I'm not sure off my head of the amount if a hop you would need. You have Columbus and chinook on hand now, right? Columbus will give you a "dank" bitterness while chinook will be much more "piney." Pick one and do a light 60 min charge. A whole oz at 15 minutes seems steep. That's where you gained all of your IBUs. Cut that down significantly to work with your bittering unit. I'd shoot for 30-40 IBUs. I half oz or so at 0 and dry hop would be nice too.

326
Ingredients / Re: Two hops...
« on: April 05, 2014, 06:18:46 AM »
Bulk is the way to go. I have a dedicated freezer for hops that's about full. Make sure you store your hops in the freezer. If you have a food savor, use that to reseal your hops after you use them. I think you'll like this combo if hops. Remember that Columbus and chinook are a stronger flavor of hop than centennial, which in turn is stronger than cascade. If you want to use them all at 0 min or dry hopping together in an IPA (which is great), you may want a 1:1:2:3 or 1:1:1.5:2 type of ration chinook:Columbus:cent:cascade. If equal parts, you won't taste the cascade at all.

327
Ingredients / Re: Don't try this at home
« on: April 04, 2014, 07:40:53 PM »
That green beer would been nice on St Patricks day

328
General Homebrew Discussion / Re: First Dry Hop
« on: April 03, 2014, 06:14:57 PM »
I forgot to mention that I currently have a beer fermenting with this strain. It does go off. I had to empty my blowoff basin. It fermented at 65 degrees for 12 days. I turned it up to 70 Wednesday to help clean it out. I plan on racking tomorrow onto cherry concentrate. If I were dry hopping, I'd wait, but I'm expecting a secondary fermentation with the cherries anyways, so I feel safe to move it. I'll take a gravity reading first and if it's a little higher than if like it to be, I might hold off to rack it got another few days.

329
General Homebrew Discussion / Re: First Dry Hop
« on: April 03, 2014, 05:41:41 PM »
First off... Yes, dry hopping is boss!

Secondly, how long did you have this beer in the primary and what temp? Have you used this yeast strain before? Some strains take longer to clean out than others. My beers are typically in a fermenter for three to four weeks. Remember this rule of thumb, the calendar doesn't determine when the yeast is done, the yeast determines when the yeast is done. My first barlywine took 39 days to finish up.

The hops shouldn't have an effect on the rate of fermentation to my knowledge. I would make sure the primary fermentation is complete before adding dry hops. As far as hop debris goes, there are several methods that can be used. I used to and many dry hop in mesh bags. I now just pitch them directly into the beer. I will either cold crash it prior to bottling or kegging or zip tue a sanitized elf stocking to the hose going into the keg or bottling bucket. There is a risk of oxidation but I haven't had an issue.

How much dry hops did you use?

330
General Homebrew Discussion / Re: Irish Moss Question
« on: April 03, 2014, 08:27:43 AM »
1 tab is good for 112 gal.

I'm not allowed to brew this much in a year  ;)

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